30-Minute Seafood Gumbo
Apr 08, 2020, Updated Jun 26, 2025
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Haters will say it can’t be done, but making a quick roux is the essential first step for this 30-Minute Seafood Gumbo. It’s a Whole30 compatible version of a Cajun Louisiana classic.
I spent a few years living in South Louisiana, and the best kitchen skill I took away was learning to make a roux. This 30-Minute Seafood Gumbo might be looked down upon by many traditionalists, but the caramel color you can achieve in a short period of time gives this recipe that deep flavor that satisfies my need for comfort.
While this is a pescatarian-friendly pot of gumbo, you certainly could add chicken, sausage or whatever traditional meats you might like.
30-Minute Seafood Gumbo
Ingredients
- 1 pound seafood, I used a mix of crawfish and shrimp.
- ¼ cup all-purpose flour, use cassava or arrowroot for Whole30
- ¼ cup vegetable oil, use olive oil or ghee for Whole30
- ½ yellow onion, diced
- ½ green pepper, diced
- 3 stalks celery, chopped
- 4 cups seafood stock or veggie broth
- 2 cups frozen cut okra, thawed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 tablespoon Cajun seasoning, check label for Whole30
- Green onions, chopped (optional) for garnish
Instructions
- Heat a dutch oven to medium-high heat on the stove. Start your roux by adding flour and oil to the pan, stirring continuously for 5 to 7 minutes, as mixture starts to turn brown. Reduce heat and continue cooking until you get a dark caramel color on your roux, without burning (about 10 minutes).
- Add onion, celery and green pepper (the holy trinity) to the pot and stir, cooking for about 5 minutes. Pour in 4 cups stock or broth and okra, returning heat to medium-high until mixture comes to a boil.
- Season with paprika, oregano, salt, pepper and dried parsley. Cover and simmer for about 10 minutes to allow the gumbo to thicken.
- Add seafood and Cajun seasoning, cooking uncovered, for about 5 minutes, until seafood is cooked through. Serve with rice (or cauliflower rice for Whole30).
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